Raspberry Baked Alaska Pie Recipes

BERRY PIE BAKED ALASKA

Steps:

• Make the ice cream cake: Preheat the oven to 400˚. Put the puff pastry halves on a baking sheet, leaving a little space between each piece. Top with another baking sheet to keep the pastry from puffing up too much. Bake until golden, about 30 minutes.
• Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the pastry with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the pastry; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool.
• Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short ends. Trim the puff pastry pieces if necessary so they fit snugly in the pan; set aside.
• Scoop half the ice cream and sorbet into the pan, alternating flavors. Use a piece of plastic wrap to pack in the ice cream evenly. Spread with half the jam and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, jam and puff pastry. Cover with the overhanging plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, shiny peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until combined, about 1 minute.
• Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the ice cream cake slips out of the pan easily; unwrap. Spread one-quarter of the meringue over the top and sides. Transfer the remaining meringue to a large piping bag fitted with a 1/2-inch star tip. Pipe over the top and sides of the cake. Freeze until firm, at least 4 hours and up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use two large spatulas to transfer the baked Alaska to a platter and slice.

RASPBERRY BAKED ALASKA PIE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set., Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon zest. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled., Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight., In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce.

RASPBERRY BAKED ALASKA

Steps:

• Slice the cake into six 1/2-inch-thick slices. Cut six (2 1/2-inch) circles--one from each slice--with an unfluted round cookie cutter, discarding the scraps. (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer.
• Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2 1/4-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard.
• Preheat the oven to 500 degrees F.
• To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120 degrees F on a candy thermometer and the sugar has dissolved. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks.
• Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Bake for 2 1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. Transfer to dessert plates, drizzle Fresh Raspberry Sauce around each baked Alaska, and serve immediately.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RASPBERRY PIE I

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
• Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

INDIVIDUAL CHOCOLATE RASPBERRY BAKED ALASKAS

Steps:

• Make cake:
• Preheat oven to 375°F. Butter an 8-inch square baking pan, then line bottom with wax paper and butter paper.
• Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring, until smooth. Remove bowl from pan and whisk 3/4 cup sugar into chocolate mixture. Whisk in whole eggs and salt, then sift cocoa over and whisk until just combined.
• Pour batter into baking pan, spreading evenly, and bake in middle of oven until a tester comes out with a few crumbs adhering, 20 to 25 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool completely.
• Cut cake into 6 equal pieces, then arrange 1 piece in each gratin dish, trimming to fit. Top each piece of cake with a large scoop of ice cream (about 1/2 cup), then freeze, covered, just until ice cream is hard, about 25 minutes (do not let ice cream become rock hard unless making ahead - see cooks' note, below).
• Make meringue just before serving:
• Preheat oven to 450°F.
• Beat egg whites and a pinch of salt with an electric mixer until they just hold soft peaks. Add remaining 1 1/2 cups sugar a little at a time, beating at high speed, and continue beating until whites just hold stiff, glossy peaks, about 5 minutes in a standing mixer or about 12 minutes with a handheld.
• Remove gratin dishes from freezer and mound meringue over ice cream and cake, spreading to edge of gratin dish. Bake on a baking sheet in middle of oven until golden brown, about 6 minutes. Serve immediately.

VANILLA-RASPBERRY BAKED ALASKA

Steps:

• Dacquoise: Preheat oven to 200 degrees. Use a pencil to trace six 3 1/2-inch-diameter circles on a piece of parchment. Turn over parchment and place on a rimmed baking sheet. Using a food processor, finely grind almonds. Transfer to a small bowl and whisk in confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat together egg whites and salt until frothy. Continue beating on high speed while gradually adding superfine sugar until stiff peaks form, about 5 minutes. Remove bowl from mixer and gently fold almond mixture into meringue. Transfer to a piping bag fitted with a 1/2-inch plain round tip. Use a small amount of meringue to adhere prepared parchment to each corner of baking sheet. Pipe rounds of meringue using traced circles as a guide, starting at outer edge of each circle and moving toward center. Bake until firm and dry, 1 1/2 to 2 hours. Let cool completely on sheet.
• Filling: Line six 4-inch bowls with plastic wrap and freeze until chilled, at least 20 minutes. Spread about 6 tablespoons sorbet into each bowl, pressing firmly into bottom to create a smooth surface and prevent air pockets. Freeze until solid, about 1 hour. Spread about 1/2 cup ice cream evenly over sorbet in each bowl, pressing firmly to create a smooth surface and prevent air pockets. Place one dacquoise round, top-side down, on ice cream, pressing gently to adhere. Wrap overhanging plastic over the top and freeze until solid, at least 4 hours and up to overnight.
• Unwrap plastic on top of bowls (dip exterior of bowls in warm water to loosen, if necessary). Invert bowls onto a rimmed baking sheet, remove plastic wrap, and refreeze until ready to serve.
• Meringue Topping: Just before serving, combine egg whites and sugar in the heatproof bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. Transfer bowl to mixer fitted with the whisk attachment and beat until stiff, glossy peaks form, about 5 minutes. Transfer to a piping bag fitted with a 3/8-inch plain round tip (such as Ateco #804); decoratively pipe meringue over each bombe to cover. Lightly brown meringue all over with a small kitchen torch. Serve immediately.

BAKED ALASKA PIE

Steps:

• Chill baked crust.
• Preheat broiler 10 minutes or so.
• In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
• Stir constantly.
• Set aside.
• Beat egg whites until stiff.
• Add sugar and salt.
• Mix well.
• Fold in marshmellow mixture until well incorporated.
• Remove crust from fridge.
• Sprinkle crust with 1 cup of berries.
• Fill crust with ice cream.
• Sprinkle ice cream with 1 cup of berries.
• Top with meringue covering pie completely.
• Broil several inches inches below heat until lightly browned.
• Serve at once plain or with your favorite sauce*.
• (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.

NO-BAKE RASPBERRY PIE

Steps:

• Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
• Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
• Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.